Raspberry Cream Rolls

Raspberry Cream Rolls

Prep Time: 20 minutes

Serves: 10

Dough

  • 1/2 cup butter, room temperature
  • 4 oz cream cheese, room temperature
  • 1 cup All Purpose Flour

Filling

  • 1/3 cup seedless raspberry jam
  • 1/4 cup sliced almonds

Cream Cheese Frosting

  • 8 oz cream cheese, room temperature
  • 1/3 cup powdered sugar
  • 1/2 tsp almond extract
  • Zest of 1 lemon

Preparation

Preheat oven to 375°F. Using a mixer fitted with the paddle attachment, cream butter and cream cheese. Add the flour and mix until incorporated.

Form the dough into a disk, wrap in plastic, and refrigerate for one hour. After one hour, roll out the dough on a floured surface into a 9"x13" rectangle.

Evenly spread the raspberry jam and sliced almonds over the dough, leaving a 1/2” border. Gently and tightly roll the dough lengthwise.

Using a sharp oiled knife, evenly cut into 10 slices. Place slices cut-side down on a baking sheet lined with parchment. Bake for 15–18 minutes or until golden brown.

While the rolls are baking, prepare the cream cheese frosting. Using a mixer fitted with the paddle attachment, whip softened cream cheese, powdered sugar, almond extract, and lemon zest until incorporated. Spread evenly onto each roll. Enjoy!

Cook's Notes

You may use any type of preserves you’d like, or swap out the nuts.

Print Recipe